Regardless of the glamour hooked up to the career right now, a profitable life within the kitchen is decided extra by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Meals. On this meditation on the culinary life that blends parts of memoir and cookbook, Paul Liebrandt shares the story of his personal wrestle to develop into a chef and outline his private fashion.

To the Bone is Liebrandt’s exploration of his culinary roots and artistic improvement. At fifteen, he started his foray into the restaurant world and shortly discovered himself cooking within the best eating temples of London, Paris, and finally, New York. Taking inspiration from the strategies and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt devoted himself to studying his craft for near a decade. Then, at New York Metropolis’s Atlas, he introduced himself as a worldclass expertise, placing his hard-earned method to the check with a startlingly private delicacies. He continued to additional his status at eating places comparable to Gilt, Corton, and now the Elm, turning into recognized for a singular, graphic fashion that has captured the general public’s creativeness and earned him the respect of his friends.

Punctuated all through with dishes that mark the levels of his private and professional life, all of them captured in breathtaking colour images, that is Liebrandt’s literary tasting menu, a portrait of a chef placing it collectively and continuously pushing himself to problem the best way he, and we, take into consideration the chances of meals.